Masalaandchai.com

Fall Apple Jalebis

apple jalebis

Apple Jalebis are a fun fall twist on regular jalebis that are special for any festival or occasion! They are made with honeycrisp apples, deep fried until the apples and tender on the inside but crispy on the outside, and soaked in a sweet saffron rosewater simple syrup

🎶 Baby let me see it, jalebi baby 🎶

Apple Jalebis

These Apple Jalebis are a little different from the orange, funnel cake-esque jalebis you may have seen. The batter is very similar, but it instead coats apple rings which are then fried in ghee until crispy!

Prep Time: 10min

Ingredients

Saffron Simple Syrup – 1 cup water – 1 cup sugar – ¼ teaspoon saffron – 5 cardamom pods – 1 teaspoon rosewater

1

saffron rosewater simple syrup

In a sauce pan, melt the sugar into the water. Rub the saffron between the palms of your hands over the pan. Smash the cardamom seeds under the flat edge of a knife and add them into the sugar water.

2

saffron rosewater simple syrup

Simmer the syrup until it reaches one strand consistency. Remove the syrup from heat and remove the cardamom seeds. Add the rosewater and stir everything together.

Let's prep the apples!

Cut the apples into rings. Use a straw or lid to core the apples.

Prep Time: 20min

Ingredients

Jalebi Batter – 1 cup all-purpose flour – ½ teaspoon instant yeast – 2 teaspoon corn starch – ¾ cup lukewarm water – pinch of salt – orange food coloring, optional

1

Apple jalebi Batter

Combine the wet and dry ingredients for the Apple Jalebi batter in a large bowl.

2

Apple jalebi Batter

Mix until smooth and then add the orange food coloring gel to get that iconic orange jalebi color. Rest the batter for 15 minutes so the yeast activates.

Now, we're ready to fry the apples in a skillet filled with ghee or neutral oil.

1

Fry jalebis

Carefully lower four apple rings into the ghee at a time. Fry on one side until the batter solidifies,  1 to 3 minutes. Flip to the other side and continue to fry.

2

soak jalebis

Immediately transfer to the pan with the warm saffron simple syrup and soak them for 1 - 2 minutes. Transfer to a cooling rack over a sheet pan to drain excess syrup.

Serve warm immediately on a serving platter with pistachios and edible rose petals for garnish. Enjoy!!